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Written by Administrator
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Wednesday, 04 April 2007 |
| • | When making cocktails, always use a measure for all the ingredients, unless you are practised in free pouring; this is to ensure consistency of recipes | | | | | • | Always use fresh fruit and juices where possible, especially lemons and limes; it will taste a whole lot better | | | | | • | The better the ingredients, the better the cocktail - use premium quality when affordable and available | | | | | • | Be aware of the law - the law only concerns four spirit types; Vodka, Gin, Rum and Whisky. These four spirits must be poured using either a jigger or an optic in 25ml, 35ml or multiples thereof - unless, as a combination of three or more liquids. |
| • | Wine and draught beer are also restricted by the law and both must be poured into a government-stamped glass or, in the case of wine, jiggers of 125ml, 175ml or multiples thereof can be used for non-stamped wine glasses | | | | | • | Garnishes are rarely there simply for aesthetic qualities, instead they are usually an important part of the flavour of the drink, whether it is by squeezing juice from a wedge of fruit or spaying the drink with oil from its skin | | | | | • | Another method of garnishing is to delicately wipe juice around the rim of the glass and dip the top of the glass into a garnish such as salt (Margarita's), sugar (Daiquiri's) or coco powder (Chocolate Martini's). This is known as rimming | | | | | • | When making cocktails, do not be afraid of tasting the customer's drink before presenting it (don't sip from the customer's glass though). With some delicately balanced drinks, tasting is essential | | | | | • | Never put glassware of any sort in your ice-well as a small chip from a glass is invisible to the keenest eye, but would make a nasty mess of a customer's mouth and ruin any chance of getting a descent tip | | | | | • | Keep glasses in the freezer when possible, especially martini and beer glasses. If you have no freezer space available, add ice and soda water to the glass before making the drink to chill the glass down | | | | | • | When making drinks always fill the glass with ice; this does not mean that the customer gets any less alcohol or that the drink will become diluted quicker. In fact the drink will dilute far slower; a lot of ice will keep the drink colder for longer thus restricting ice from melting, whereas a small amount of ice will melt immediately and have little effect on the temperature of the drink | | | | | • | Always be prepared; make sure you are stocked up and have plenty of ice. Test all of your fruit juices for freshness and prepare your garnishes | | | | | • | Eggs - we advise the use of pasteurised egg white (available from your milkman) instead of the real macoy. This is for yours and your customer's health. Eggs are purely used for the texture of the drink and not the flavour | | | | | • | Sugar Syrup/Gomme - we recommend you buy it, as it will be of consistent quality. If you do wish to make your own, the usual method is to boil 1kg of sugar in 1 litre of water and stir until mixed, then chill before use | | | | | • | Remember the bar is a stage and you are the star. Surroundings add atmosphere and quality drinks taste great, but its you that makes it all work |
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Last Updated ( Wednesday, 04 April 2007 )
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